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mongolian beef recipe

Delicious Mongolian Beef Recipe

This Mongolian Beef recipe brings the bold flavors of your favorite takeout dish straight to your kitchen. Tender slices of beef are stir-fried and coated in a sweet and savory sauce with hints of garlic, ginger, and soy. Perfect for busy weeknights, this recipe is quick to make and full of umami goodness. Serve it over steamed rice or noodles for a complete, satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 5 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American, Chinese
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 500 g flank steak, thinly sliced
  • 3 tablespoons cornstarch
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon red pepper flakes optional
  • 2 stalks green onions, sliced for garnish
  • 1 tablespoon sesame seeds optional

Method
 

  1. Prepare the beef: Place the sliced flank steak in a bowl and toss with cornstarch. Let sit for 5 minutes to help it crisp when frying.
  2. Heat the oil: In a large pan or wok, heat the vegetable oil over medium-high heat.
  3. Cook the beef: Fry the beef in batches (don’t overcrowd the pan) for 2-3 minutes per side until crispy and brown. Remove and set aside.
  4. Make the sauce: In the same pan, reduce heat to medium and add garlic and ginger. Cook for 30 seconds. Add soy sauce, brown sugar, water, and red pepper flakes. Stir and simmer for 2-3 minutes until slightly thickened.
  5. Combine: Return the beef to the pan and toss in the sauce until well coated. Cook for another 2 minutes.
  6. Garnish: Sprinkle with green onions and sesame seeds. Serve hot over steamed rice or noodles

Notes

  • Flank steak works best, but you can substitute with sirloin or skirt steak.
  • For a healthier version, reduce the sugar to 1/3 cup and use olive oil.
  • Leftovers keep well refrigerated for 2 days.
  • Gluten-free option: Use tamari instead of soy sauce.